THIS RESTAURANT IS CLOSED Belle Forche
504-940-0722
With a menu that shuns clarity and consistency, most of the plates amount to battlegrounds where incompatible ingredients fight for attention. Filling a bowl with eggplant, crab, coconut and tasso and calling it a gumbo doesn't make it a gumbo, any more than it makes for pleasurable eating, and "house specialties" amount to a collection of such questionable dishes as salmon in a sweet barbecue sauce and potatoes stuffed with crabmeat.
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THIS RESTAURANT IS CLOSED Belle Forche Restaurant Review:
No restaurant can be all things to all people, but Belle Forché tries. That it succeeds only half the time may argue for more focus on the menu and in the kitchen. Filling a bowl with crab meat, coconut and hot peppers and calling it a gumbo doesn’t make it a gumbo any more than it makes for pleasurable eating. Fried oysters arrive in a super-thick crust that robs them of both flavor and texture. At least the management has streamlined the menu, listing the étouffées, the fish amandines, the ceviches and the raviolis side-by-side and abolishing the confusing former method of filing them under separate Creole and house specialties categories. Belle Forché’s greatest contribution to New Orleans’ restaurant scene is that it serves a late-night menu until 1:30 a.m. on the weekends. The focal points of the décor in the restaurant’s copious spaces are a large mural featuring a life-sized mermaid and colorful tropical fish darting around an aquarium.
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